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How to make homemade ice cream | Homemade ice cream recipes

Updated on May 11, 2016

Fresh homemade ice cream is incredibly easy to make. Today's countertop ice cream machines are fast, quiet, easy to clean, and very affordable. When you make your own ice cream or sorbet, you control the ingredients! You surely won’t be adding preservatives, artificial flavors, or the infamous Red Dye #2.

But, you surely will be adding chocolate chips, fresh cherries, chopped up peanut butter cups, strawberries, pecans, M&M’s®, blueberries, malted milk balls...

Maybe you’ll even put some sprinkles on top.

Make your own ice cream using these basics

Yes, it is true. Ice cream, like life, is not fair. The smoothest, most rich ice cream is made using the heaviest cream. If you are calorie conscious, you can tweak the proportions of cream, whole or low-fat milk, evaporated milk, or even half & half until you find a happy medium. For a detailed explanation, read Whipping cream or buttermilk? It's more or less butterfat

Eggs are used to stabilize and provide a very nice texture. Ice cream that is made without eggs does not tend to store well in the freezer and should be eaten right away. If you don’t plan to cook the mixture, you can buy pasteurized eggs.


Sweeteners come in many forms. Pure sugar is preferred, but there are many recipes that use sugar substitutes for the carb-conscious. Other sweetening options include honey and maple syrup.

Overrun is the amount of air that is added to the mix as it is churned. Overrun is the key to quality ice cream. Most store bought ice creams contain 50% air (the legal limit in the US). Yes, that means each spoonful is half air. Premium and super-premium ice cream contain as little as 20% air. Thus, the heavier the ice cream, the better the quality.

Before you churn, be sure you've done all the prep. Check your machine's manual for pre-freezing instructions. Counter-top ice cream makers use a mixing bowl that is filled with a freezing agent that must be frozen before you churn. This can take up to 12 hours or more, depending on your model.

Your mix must also be chilled. Putting hot or even room temperature mix into the machine will result in poor quality ice cream (if it churns at all). The mix should ideally be chilled below 40º before you churn. Don't skimp on the chill time people!

Ice cream makers produce soft serve ice cream. To harden it, you'll need a few more hours in the freezer. Be sure to use an airtight cover so the ice cream won't pick up other flavors.

On to the recipes, then!

Classic homemade chocolate ice cream recipe

This classic is great for first timers. There are no eggs to temper, and if you use a food processor, there is a very short prep time. Which type of chocolate is the best for this recipe? Use your own personal favorite!


Classic Chocolate


  • 1 Cup Whole Milk
  • 2 Cups Heavy Cream (keep chilled)
  • 1/2 Cup Sugar
  • 8oz Bittersweet or Semisweet Chocolate
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Pinch of Salt


Counter top instructions

Break the chocolate into 1/2 inch pieces. Using a blender or a food processor (with the metal blade), pulse the chocolate along with the sugar and salt until it is very finely chopped.

Heat the milk in the microwave until it is scalded - you’ll see very fine bubbling around the edges. Add the milk to the chocolate and process until the mix is smooth and creamy.

Transfer the mix into a medium bowl, covered tightly, and park it in the fridge until it is completely chilled. Stir in the heavy cream and vanilla*, then chill it for a few more hours.

Stove top instructions

Break up the chocolate and melt it in a double boiler. Use hot, but not boiling, water. Slowly whisk in the milk and stir constantly until the mix is smooth. Remove from heat and let it cool down.

Whisk the sugar, salt and vanilla into the heavy cream. Add to the chocolate mix, then cover and let it chill in the fridge.

Churn according to your machine’s instructions. Makes ten 1/2 cup servings.

*If you put in the vanilla extract while the mix is still hot, it will just evaporate away without adding flavor.

Watch your temper...

What happens when you add an egg to hot liquid?
It cooks, of course.

Unless you are trying to make scrambled eggs floating in hot milk, you’ll need to temper the eggs.

Beat the eggs in a large bowl. When it is time to add the eggs, don’t put them in the pan. Instead, take a small amount of the hot liquid out of the pan and add it to the bowl.
Stir quickly. The liquid will cool, and the eggs will slowly warm up. Add more liquid from the pan, again stirring quickly. Repeat several times until your egg mixture is warm enough to add to the pan without the danger of scrambling.

Be sure your eggs cook to a minimum temperature of 160º.

Diabetic friendly homemade ice cream

Strawberries and raspberries give this ice cream recipe a double dose of berry flavor with only 14 carb grams per serving*.

Berry Berry Frozen Dairy


  • 4 Cups Whole Milk
  • 4 Eggs
  • 1 Envelope Unflavored Gelatin
  • 3/4 Cup Sugar
  • 1/4 Cup Frozen Orange Juice Concentrate
  • 1 Package (16oz) Frozen Unsweetened Strawberries OR 4 Cups Fresh Strawberries

  • 1 Package (12oz) Frozen Unsweetened Raspberries OR 3 Cups Fresh Raspberries

If you are using fresh strawberries, mash them up a bit. Frozen strawberries need to be partially thawed before adding to the mix.


Thaw the orange juice concentrate before you start to cook.

Grab your large saucepan and mix the gelatin and sugar together. Stir in the milk and heat it up until the mixture just begins to boil. Medium heat is best.

Temper the eggs and then cook the mixture to 170º. Stir constantly. This should take about two minutes, so don’t wander off. Be sure not to let it boil.

When the mixture coats the back of a spoon, you’re ready to finish up. Add the berries and OJ. Cover the mix and chill it in the fridge for 6 to 24 hours.

Churn according to your machine’s instructions. This recipe makes 2.5 quarts, so depending on the size of your ice cream maker, you may need to churn it in two batches.

*One serving equals 1/2 cup.

Coffee ice cream recipe

There is nothing worse than a cold cup of coffee. So, if you can’t keep it hot, go on ahead and freeze it!

North Pole Java


  • 1 Cup Whole Milk
  • 2 Cups Heavy Cream
  • 3/4 Cup Plus 2 Tablespoons Sugar
  • 2 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 3 1/2 Tablespoons High Quality Instant Coffee


Heat the milk and heavy cream (medium heat) to a bare simmer.

Beat the eggs for 1 to 2 minutes before slowly whisking in the sugar. Continue to whisk until completely blended.

Temper the egg mix. When adding the eggs to the pan, put in 2 1/2 tablespoons of the instant coffee.

Cook the mix on low heat until it reaches 170º. When it coats the back of a spoon, the mix is ready to chill. Let it cool a bit and add the vanilla. Cover tightly and stash it in the fridge for a few hours.

Churn according to your machine’s instructions. After the ice cream has stiffened, about two to three minutes before the churning is complete, add the remaining 1 tablespoon of instant coffee. Makes ten 1/2 cup servings.


Submit a Comment
  • brennawelker profile image


    8 years ago

    I love this.

  • WD Curry 111 profile image

    WD Curry 111 

    8 years ago from Space Coast

    This is off task, but I thought we only had rednecks in the south. I went to Michigan and felt right at home. Being a Dolphin fan I love Penne (sp?). Folks down here don't know his potential. He get's no blocking. Linemen party too much. Did you know there are surfers in Michigan? The waves get good sometimes on the lake, but it will give you an icecream headache.

  • ellahall2011 profile image


    8 years ago

    Wow! Yummy and mouth-watering recipes! Love it!

  • celeBritys4africA profile image


    8 years ago from Las Vegas, NV

    I love ice cream. Great hub, one vote up.

  • WriterDJ profile image


    8 years ago

    I love ice cream, many does...

  • wyanjen profile imageAUTHOR

    Jen King 

    8 years ago from Wyandotte Michigan

    It's possible be make Sorbet like that, without a machine. You have to scrape it down as it freezes though. I would def get out the manual for your machine. Once you get it set up it's so damn easy and the ice cream is out of this world!

    Good luck & thanks for checking out my hub!


  • trusouldj profile image

    LaZeric Freeman 

    8 years ago from Hammond

    Sounds very tasty. I've had a machine for a couple of years but only made some once. The flavor was good, but i missed a step somewhere. The recipe had called for me to cook the mixture, but then i put it directly in the freezer because i wasn't sure how to use the machine properly.

  • quuenieproac profile image


    9 years ago from Malaysia

    Wow! Home made ice cream, am going to try out your recipe. I love ice cream . Thanks.

  • PaperNotes profile image


    9 years ago

    What a yummy hub! It's still early in the morning but I am already craving for ice cream...

  • profile image


    9 years ago


  • wyanjen profile imageAUTHOR

    Jen King 

    9 years ago from Wyandotte Michigan

    Sounds like a good idea for a hub! You can put it in the HubMob this week.

    Unless by family recipe you mean "secret" recipe lol

  • Clinton North profile image

    Clinton North 

    9 years ago

    I remember making ice cream as a young child. I have a family recipe for hot fudge. I am inspired to make some more. Thanks

  • profile image


    9 years ago

    When making ice cream at home you have so much of flexibility cos you can make your own flavours. I have the Cuisinart Ice Cream Maker that is the Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker and I must say it is an awesome maching

  • wyanjen profile imageAUTHOR

    Jen King 

    9 years ago from Wyandotte Michigan

    Home made is the way to go, no doubt! You know exactly what goes in.

    Have fun ;)

  • EmmaMedu profile image


    9 years ago

    I intend to make some homemade ice cream and those recipes really look tasty and great. I will try some of them, because I'm a healthy diet fan and avoid those ice creams from supermarkets, as they contain lots of preservatives and other not very healthy ingredients.

  • Youngcurves19 profile image


    9 years ago from Hawaii

    Those ice creams look AMAZING thanks for sharing!

  • wyanjen profile imageAUTHOR

    Jen King 

    9 years ago from Wyandotte Michigan

    It was a labor of love hee hee

    It's not at all difficult, but it takes a lot of patience. Once you make your own, you'll never want what's in the store again!


  • blondepoet profile image


    9 years ago from australia

    Oh this is awesome right up my alley. You put so much work into it, it has everything I need to know. I have always wanted to make my own icecream, esp Baileys.

  • prowork profile image


    9 years ago from Marietta , Ohio USA

  • wyanjen profile imageAUTHOR

    Jen King 

    9 years ago from Wyandotte Michigan

    It is worth looking into... Almond milk would give a great flavor I bet!

    The heavy cream in the basic Ben & Jerry's Sweet Cream base is just under 40%. It would have to be cut with something to bring the fat content down some. Full strength sweet cream base (with heavy cream only) is very rich. I think 60% is too high.

    ... I'll let you know what I find out!

  • Lady Guinevere profile image

    Debra Allen 

    9 years ago from West By God

    I went to the grocery store this weekend and they had Almond Milk and they had different percentages of fat content in them The highest was 60. Perhaps that would do?

  • wyanjen profile imageAUTHOR

    Jen King 

    9 years ago from Wyandotte Michigan

    Hmmm... I'm wondering about soy milk...

    Sherbet has dairy, but sorbet doesn't.

    I might just have to investigate!


  • Lady Guinevere profile image

    Debra Allen 

    9 years ago from West By God

    I am lactose intolerant so that is why I will have to tweek it a bit.

  • wyanjen profile imageAUTHOR

    Jen King 

    9 years ago from Wyandotte Michigan

    @ chin chin: Summer's nearly here! :)

    @Lady Guinevere: If you want to use eggs for better texture, but you don't want to cook the mix, you can buy pasteurized eggs. I like to mix a litle whole milk with half & half ;)

  • Lady Guinevere profile image

    Debra Allen 

    9 years ago from West By God

    I do need to get one of them machines! I never knew about Eggs in Ice cream. Learn something new everyday! Thanks for the recipes. I will be tweeking this more for my dietary challenges as well. Instead of using Whole Milk, I am going to try (whenevere I do get to get an Ice Cream Machine) Coconut Milk or some other milk. I am bookmarking the hub too and rating it up!

  • Chin chin profile image

    Chin chin 

    9 years ago from Philippines

    All the photos looks delicious. This is perfect to quench the summer heat. Thanks for the recipes. Bookmarked it.

  • wyanjen profile imageAUTHOR

    Jen King 

    9 years ago from Wyandotte Michigan

    You're welcome Michael. :-)

    Weather is getting warmer every day... It is homemade ice cream season!

  • Michael Shane profile image

    Michael Shane 

    9 years ago from Gadsden, Alabama

    I'll have to bookmark this one! thanks for the hub!

  • wyanjen profile imageAUTHOR

    Jen King 

    10 years ago from Wyandotte Michigan

    You might never go back to store-bought ice cream...

    It really is that good! :-)

  • fishtiger58 profile image


    10 years ago from Momence, Illinois

    Oh yummy I want some of that coffee ice cream.

  • wyanjen profile imageAUTHOR

    Jen King 

    10 years ago from Wyandotte Michigan

    Great! Have fun with it, EndaMac.

    When you are making your own ice cream, the sky is the limit. Really.


    It's lots of fun.

    Thanks for stopping over!

  • EndaMac profile image

    Enda McLarnon 

    10 years ago from Belfast

    Now that all sounds good so I will be experimenting come the weekend.

  • wyanjen profile imageAUTHOR

    Jen King 

    10 years ago from Wyandotte Michigan

    Hello askjanbrass :-)

    I'm a 2% milk drinker, but for ice cream I buy whole.

    I don't make it often enough to get real calorie conscious about it, but I do find that swapping out some of the heavy cream with half & half eases my mind a little. The ice cream is not as heavy and rich, but it is still awesome.

  • askjanbrass profile image


    10 years ago from St. Louis, MO

    I haven't made homemade ice cream too, too often, but the few times I have the whole milk makes a big difference. Using skim or part-skim leads to a very different consistency.

    Recipe sounds great. I'll have to try homemaking my own ice cream again soon. Thanks for sharing this.

  • wyanjen profile imageAUTHOR

    Jen King 

    10 years ago from Wyandotte Michigan

    Thanks Roffi

  • Roffi Grandiosa profile image

    Roffi Grandiosa 

    10 years ago from Bandung, Indonesia

    nice information!


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